Yi Bo （Tony） Tong

• Completed on-time deliveries by choosing best and most efficient routes.
• Inspected and maintained delivery vehicles regularly to keep in safe working order.
• Kept detailed mileage and fuel reports to track overall fuel costs.
• Read maps, followed oral, and written instructions and used GPS technology to make deliveries.
• Promoted eco-friendly driving habits by minimizing fuel consumption through careful route planning and adherence to speed limits where applicable.
• Operated vehicle safely in highly congested areas with no traffic violations.

Same Job as before

• Built and hung custom doors and frames.
• Planned and executed work with proper tools and materials to maximize productivity.
• Inspected job sites to identify potential hazards and establish protection and safety standards.
• Constructed custom furniture pieces according to detailed design plans, showcasing creativity as well as technical expertise in woodworking processes.

• Developed close relationships with suppliers to source best ingredients.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
• Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
• Implemented food cost and waste reduction initiatives to save money.
• Coordinated with team members to prepare orders on time.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Established positive relationships with local suppliers to secure fresh produce and support the community economy.

• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
• Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
• Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
• Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
• Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
• Set up and broke down kitchen for service.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
• Evaluated food products to verify freshness and quality.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
• Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
• Assisted with menu development and planning.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
• Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
• Coordinated with team members to prepare orders on time.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Utilized culinary techniques to create visually appealing dishes.
• Modified recipes to accommodate dietary restrictions and allergies.
• Monitored food production to verify quality and consistency.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Pitched in to work line during busy periods or in place of sick employees.
• Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
• Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Disciplined and dedicated to meeting high-quality standards.
• Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.
• Established positive relationships with local suppliers to secure fresh produce and support the community economy.
• Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.

• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Stocked and rotated food items according to expiration dates.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.

• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Stocked and rotated food items according to expiration dates.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.

• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
• Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.
• Strengthened teamwork among colleagues through clear communication regarding tasks, responsibilities, and deadlines.
• Reduced waste significantly through proper handling techniques and accurate ordering of supplies.
• Managed efficient cash register operations.
• Assisted customers with special requests to meet needs and make shopping experiences more pleasant.
• Ensured product quality by performing regular checks on expiration dates and rotating stock accordingly.
• Restocked products based on available inventories and customer demands.
• Cut meats to customer specifications and answered questions about specialty products.